Up a Creek in Lower Slower Delaware

I don’t know about you, but I am not one for reheating more than once.  If it’s not finished by the second meal, it’s dogfood or garbage.  So, here is my recipe for meatloaf.  If you want no leftovers, invite a friend.  Sometimes, Doug eats more.  It makes a really good cold meatloaf sandwich.

1 lb ground round or sirloin; 1 egg, beaten;  1 cup chopped cheddar cheese; 1/4 cup onion, chopped fine; 1 tbs. parsley; 1 tsp. each of thyme and rosemary;  1/2 tsp. sea salt; 1 clove garlic, chopped fine; 1/4 cup salsa; 1 tbs. salsa verde; 1/4 cup bread crumbs.

In a medium bowl, beat an egg.  Add the rest of the ingredients and mix thoroughly.  Form into a loaf pan and cover top with catsup if you like it.  Bake for one hour at 400 degrees.  Slice and serve.

I usually make it up early in the day and put it in the refrigerator. 

Roasted little red potatoes are good with it.  They take about the same amount of time.  I cut them into wedges and toss them with a little extra virgin olive oil and plenty of garlic, rosemary and thyme.  Cover them, but take the cover off for the last ten minutes.  If cooking them alone, turn up the oven to 450 and cook for about 40 minutes.  Check the potatoes for doneness.  Is that a word?